Blondies are the white chocolate sisters of brownies and they are just as fudgey and divine. These Hot Cross Blondies are of course inspired by the Easter favourite hot cross buns. I’ve added mixed spice, dried fruit and some extra white chocolate chips for good measure! As much as I love all the chocolate and Mini Eggs at Easter, I do like a more simple recipe too and one that leans towards the more traditional Easter flavours. Of course blondies aren’t a traditional Easter bake, but these Hot Cross Blondies are a tasty twist on classic Easter flavours. If you like hot cross buns, you will definitely love these blondies!
How to make Hot Cross Blondies…
After gathering together the ingredients, I started by melting the butter and light brown sugar together in a pan on a low heat.
I took the pan off the heat and added the white chocolate, then I stirred it until the chocolate melted.
Then I transferred the mixture into a mixing bowl and whisked in the eggs. Next, I whisked in the flour and mixed spice.
I stirred the white chocolate chips and mixed fruit the batter, then poured it into a lined traybake tin. It baked for 30 minutes.
When the blondies were full cool, I removed them from the tin and cut them into squares. I made a simple icing using icing sugar and water, and piped crosses onto the blondie slices.
How do you know when the blondies are baked?
I bake them in my oven on 160C Fan for 30 minutes until they are golden brown all over like in the photos. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin.
What white chocolate should I use?
I have made this recipe using both supermarket own brand white chocolate and Callebaut callets. If you use a better quality chocolate, it will improve the flavour. But of course supermarket own brands are great for keeping costs down. I would advise avoiding cooking or baking chocolate, and also I don’t recommend using Milky Bar.
Tips for making the Hot Cross Blondies:
- You can use any mix of dried fruit that you prefer. I used a mixture of sultanas, currants and mixed peel.
- If you don’t have a piping bag, you can drizzle the icing all over the blondies using a spoon, you won’t get the cross effect, but it will still look pretty!
- The blondies can be frozen if you wrap them well for up to 3 months.
Recommended equipment & ingredients*
|Traybake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Piping bags||Mixed spice|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Hot Cross recipes…
|Hot Cross Buns||Hot Cross Muffins|
Hot Cross Blondies
For the blondies
- 200 g Butter or baking spread
- 300 g Light brown sugar
- 150 g White chocolate broken into squares
- 3 Eggs large
- 225 g Plain flour
- 2 tsp Mixed spice
- 100 g Mixed dried fruit
- 50 g White chocolate chips
For the icing
- 55 g Icing sugar
- 1-2 tsp Water
- Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
- Melt the butter with the light brown sugar in a pan on a low heat
- Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes
- Transfer the mixture to a mixing bowl. Add the eggs to the mixture, keep whisking as you pour them in
- Add the flour and whisk it in, then stir in the mixed fruit and white chocolate chips
- Pour the batter into the lined traybake tin
- Bake for 30 minutes until risen all over and golden on top
- Leave them to cool completely in the tin before removing and slicing into pieces
- Make an icing by mixing together the icing sugar and water. Add the water slowly as you may not need it all
- Use a piping bag with the end snipped off to pipe crosses over the blondies
- Store leftovers in an airtight container in a cool place and eat within 3 days
- 135g Butter
- 200g Light brown sugar
- 100g White chocolate
- 2 Eggs
- 150g Plain flour
- 35g White chocolate chips
- 1 1/2 tsp Mixed spice
- 65g Mixed dried fruit
If you like this, check out more of my Blondie recipes!
Or you might like more of my Easter recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Feast Glorious Feast.